Chickpea Flour Wraps With Avocados

Gluten-free. Dairy-Free. Delicious!


chickpea flour 3/4 – 1 cup
Salt 1/2 tsp
Water 1 cup
Cumin 1/2 tsp
Avocado or Coconut oil 1 tablespoon
Avocado 1
lemon juice 1 tsp
Mustard 1/3 tsp
Coriander 1/4 tsp
Pepper mix 1/4 tsp
Salt 1/4 tsp

Cooking time: 30 minutes

These wraps should ideally be served with a fatty filling – avocado or canned cod liver or sardines with boiled eggs or mozzarella cheese with spices and herbs. Fry over medium heat like regular pancakes. It is better to use a small pan.


  • Combine pre-sifted chickpea flour with 1/2 tsp. salt and warm water. Mix well.
  • Place in refrigerator for 2-8 hours.
  • Next, add 1 tbsp. avocado oil and 1/2 tsp. ground cumin.
  • Grease the pan with oil.
  • Fry in the same way as regular pancakes, stirring the liquid dough from time to time.
  • For filling. Mash 1 medium ripe avocado with a fork. Add 1 tsp. lemon juice, 1-2 tsp. olive oil, 1/3 tsp. mustard, 1/4 tsp. coriander, 1/4 tsp pepper mixture,, and 1/4 tsp. salt. Mix.
  • You can use different fillings for these wraps. Be creative!